Build-Your-Own Taco Bar

A spread of warm tortillas and roasted sweet potato cubes tossed with cumin and chili powder, alongside seasoned black beans simmered with garlic and lime. Fresh tomato salsa and creamy lime crema sit next to bowls of shredded lettuce, diced avocado, crumbled cheese, and cilantro. Meat eaters can add seasoned ground beef or grilled chicken cooked in separate pans. Everyone builds their own plate, piling on exactly what they want.

By TasteBuds

Recipe details

Yield
6 people
Prep time
25 minutes
Cook time
35 minutes
Total time
40 minutes

Ingredients

  • 2 lb Sweet potatoes, peeled and cut into ½-inch cubes
  • 3 tbsp Olive oil, divided
  • 2 tsp Ground cumin, divided
  • 1½ tsp Chili powder, divided
  • to taste Salt
  • to taste Black pepper, freshly ground
  • 2 (15 oz) cans Black beans, drained and rinsed
  • 3 cloves Garlic, minced
  • ½ cup Vegetable broth
  • 2 tbsp Lime juice, freshly squeezed (from about 1 lime)
  • 4 medium Roma tomatoes, diced
  • ½ medium Red onion, finely diced
  • 1 small Jalapeño, seeded and minced
  • ¼ cup Fresh cilantro, chopped, plus more for serving
  • 1 cup Sour cream
  • 1 tsp Lime zest, finely grated
  • ½ head Iceberg lettuce, shredded
  • 2 large Avocados, diced
  • 1 cup Cotija cheese, crumbled (or queso fresco)
  • 18 small Corn tortillas (6-inch)
  • 2 whole Limes, cut into wedges
  • 1 lb Ground beef (optional for meat eaters)
  • 1 lb Boneless skinless chicken breasts (optional for meat eaters)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a large baking sheet with parchment paper.
  3. Peel 2 lb sweet potatoes and cut them into ½-inch cubes.
  4. In a mixing bowl, toss the 2 lb sweet potato cubes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
  5. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway through, until edges are golden and cubes are tender when pierced with a fork.
  6. While the sweet potatoes roast, mince 3 cloves garlic.
  7. Heat 1 tbsp olive oil in a medium saucepan over medium heat.
  8. Add the 3 cloves garlic, minced and cook, stirring constantly, until fragrant and just starting to turn golden, about 1 minute.
  9. Stir in 2 (15 oz) cans black beans, drained and rinsed, ½ cup vegetable broth, 1 tsp ground cumin, ½ tsp chili powder, and a pinch of salt. Bring to a simmer.
  10. Reduce heat to low and let the beans simmer gently, stirring occasionally, for 10 minutes to blend the flavors.
  11. While the beans simmer, dice 4 medium Roma tomatoes and finely dice ½ medium red onion.
  12. Seed and mince 1 small jalapeño.
  13. Chop ¼ cup fresh cilantro.
  14. In a mixing bowl, combine the 4 medium Roma tomatoes, diced, ½ medium red onion, finely diced, 1 small jalapeño, seeded and minced, ¼ cup fresh cilantro, chopped, and a pinch of salt. Stir well and set the salsa aside.
  15. Finely grate 1 tsp lime zest and squeeze 2 tbsp lime juice from about 1 lime.
  16. In a small bowl, whisk together 1 cup sour cream, 1 tsp lime zest, 2 tbsp lime juice, and a pinch of salt until smooth. Set the lime crema aside.
  17. Shred ½ head iceberg lettuce.
  18. Dice 2 large avocados.
  19. Crumble 1 cup Cotija cheese (or queso fresco).
  20. Cut 2 whole limes into wedges.
  21. Chop additional fresh cilantro for serving.
  22. Remove the beans from heat. Taste and adjust salt if needed. Keep warm.
  23. When the sweet potatoes are done, remove them from the oven. Keep them warm on the baking sheet, covered loosely with foil if needed.
  24. Wrap 18 small corn tortillas in foil and warm them in the oven (now turned off but still warm) for 5 minutes, or heat them in batches in a dry skillet over medium heat for about 20 seconds per side.
  25. If making optional ground beef: Heat a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes. Drain excess fat. Season with ½ tsp ground cumin, ½ tsp chili powder, salt, and black pepper to taste. Keep warm in a separate serving bowl.
  26. If making optional grilled chicken: Heat a separate large skillet or grill pan over medium-high heat with a drizzle of olive oil. Season 1 lb boneless skinless chicken breasts with salt, black pepper, ½ tsp ground cumin, and ½ tsp chili powder. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C) and juices run clear. Let rest for 5 minutes, then slice into strips. Keep warm in a separate serving bowl.
  27. Arrange all the toppings in separate serving bowls: roasted sweet potatoes, seasoned black beans, fresh salsa, lime crema, shredded lettuce, diced avocado, crumbled cheese, and fresh cilantro. Place the warm tortillas in a covered basket or wrapped in a clean towel. Set out lime wedges. If serving meat, place the ground beef and grilled chicken in their own bowls with separate serving spoons.